Try this Beef Empanada recipe! With a delicious savory filling encased in a buttery, flaky crust, these meat hand pies make a great snack and are sure to be a family favorite.
Although I claim to be a reasonably good cook, I am first to admit that I am not much of a baker. I’ve made in my life far too many muffins so hard they could put Goliath down to sleep and baked enough bread that failed to rise to the occasion.
But, boy, oh, boy, do I make a mean pie crust! After years of working with mini egg pies as a business, I think I finally have the mechanics of buttery, flaky crusts down pat. I’ve been using the same pie crust recipe for years, and it has never failed me.
For this beef empanada recipe, however, I increased the amount of flour to 2 1/2 cups to give the dough a little bit more structure and make it sturdy. I use a giniling-style beef mixture for the filling, combining flavor and texture.
With sweet and savory meat encased in a buttery, flaky crust, these hand pies are sure to be a crowd-pleaser!
Where do Empanadas Originate from
Empanadas are a type of fried or baked pasty originating from the Galicia region of Spain and are popular in Latin American cuisine and the Philippines.
As its name which comes from the Spanish word empanar or to wrap or in bread implies, these hand pies are made by folding dough over a stuffing such as beef, chicken, cheese, boiled egg, fish, or fruit.
Making the dough
- For a buttery, flaky crust, use VERY cold ingredients. I recommend freezing the butter cubes and chilling the flour for a few minutes to help maintain cool temperatures.
- For a tender crust, add ice-cold water sparingly and use just enough amount for the dough to hold together. The dough should not be sticky but shaggy and feel almost dry to the touch.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out, especially during hot weather. Work quickly so the dough doesn’t heat up. If it begins to soften, tear apart, or stick on the work surface, return it to the refrigerator to chill for about 5 minutes.
- To prevent gluten formation and toughening of the crust, handle the dough gently and do not over-manipulate.
Assembling the pies
- Drain the meat filling well and allow to cool completely, as the excess moisture and steam might tear the dough.
- Do not overstuff the dough lest the pies will break apart.
- Braiding the edges together is the traditional way of sealing empanada, but make it easier by pressing them together with the tines of a fork instead.
Quick tip
These hand pies can be baked or deep-fried. Skip the egg wash and ensure the oil temperature is at an optimal 350 F to 375 F. Too hot and the crust will brown before sufficiently cooked through; too low and the empanada will absorb much more grease.
How to make ahead
The empanadas do require multiple steps, and you can break down the process to make it easier, especially when making for a large crowd.
The beef filling can be cooked in advance and stored in the refrigerator for up to 3 days. You can also make the dough, wrap it tightly in plastic film, and keep it in the fridge for up to 3 days or place it in a resealable bag and freeze it for up to 3 months.
Storage and reheating instructions
You can prep the meat pies ahead of time and store them for future use.
- Unbaked– As fully baked pies tend to lose their flaky texture over time, it’s best to store them unbaked. Arrange them in a single layer on a baking sheet, freeze them until solid, and then transfer them to airtight containers. This way, they won’t stick together. Frozen empanadas will keep well for up to 3 months and can be baked straight from the freezer by adding extra minutes of baking time.
- Baked– if you have leftover baked pies, arrange them in a single layer on a baking sheet and freeze them until firm first before transferring to airtight containers or resealable bags to keep them from sticking together. When ready to serve, warm them up in the oven on low setting or reheat them in the microwave for a few seconds.
More baked goods recipes
Ingredients
For the Crust
- 8 ounces (2 sticks) butter
- 2 1/2 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/3 cup ice water
For the Meat Filling
- 1 tablespoon canola oil
- 1/2 small onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1/2 pound ground beef
- 3/4 cup tomato sauce
- 1 small potato, peeled and diced
- 1 large carrot, peeled and diced
- 1/2 cup frozen sweet peas, thawed
- 2 tablespoons raisins
- salt and pepper to taste
For the Egg Wash
- 1 egg
- 1 tablespoon milk
- 1/8 teaspoon salt
Instructions
- Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes.
- Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
- Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
- Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours.
- Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes, or until no longer pink.
- Add tomato sauce and bring to a boil.
- Add potatoes and carrots. Lower heat, cover, and simmer until meat is cooked. and vegetables are tender. Mixture should be saucy but not overly wet.
- Add green peas and raisins. Continue to cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste.
- Transfer meat filling to a bowl and allow to cool completely.
- Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and 1/4-inch thickness.
- Using a round biscuit cutter or an inverted bowl, cut into the dough by gently twisting to form circles with smooth edges. Trim any excess dough.
- On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.
- In a bowl, whisk together eggs, milk and salt.
- On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.
- Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.
- Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.
Notes
- For a buttery, flaky crust, use VERY cold ingredients. I recommend freezing the butter cubes and chilling the flour for a few minutes to help maintain cool temperatures.
- For a tender crust, add ice-cold water sparingly and use just enough amount for the dough to hold together. The dough should not be sticky but shaggy and feel almost dry to the touch.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out, especially during hot weather. Work quickly so the dough doesn’t heat up. If it begins to soften, tear apart, or stick on the work surface, return it to the refrigerator to chill for about 5 minutes.
- To prevent gluten formation and toughening of the crust, handle the dough gently and do not over-manipulate.
- Drain the meat filling well and allow to cool completely, as the excess moisture and steam might tear the dough.
- Do not overstuff the dough lest the pies will break apart.
- Braiding the edges together is the traditional way of sealing empanada, but make it easier but pressing them together with the tines of a fork instead.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Blitzo says
For me, best recipe of beef empanada!
Malu Lagman says
Excellent recipes. Do you have a cook book?How much? Thank you for sharing your recipe’s
Isabel says
Been using this crust recipe for years. No other empanada crust compares!
Lalaine Manalo says
Thank you so much!
Anita Nozares says
Love your cooking. Thank you.
Sally says
Thanks for sharing Ms Lalaine..
Veri good recipe comes with tip.
Looking forward for more from you..
Vivian Wolff says
Can I use the store bought dough or pie crust in place of home made dough. Any particular brand you can suggest? Thank you.
Emily says
Is that ground beef or ground pork? It looks very light. Thanks.